POLYMERASE CHAIN-REACTION ASSAY FOR DETEC TION OF CAMPYLOBACTER-COLI AND CAMPYLOBACTER-JEJUNI IN POULTRY MEAT

Primers of 16S rRNA and flaA genes were used to optimise a PCR techniq ue for detecting thermotolerant campylobacters in poultry meat. Differ ent methods for crude DNA extraction were also evaluated. The use of f laA primers and extraction of nucleic acid by boiling and proteinase K gave good results in the detection of Campylobacter either in artific ially or naturally contaminated foodstuffs. The lowest sensitivity lim it for the PCR reaction was 10(1)-10(2) thermophilic Campylobacter cel ls either in pure cultures or in artificially and naturally contaminat ed poultry skins, corresponding to a concentration of 10(2)-10(3) Camp ylobacter//ml or g product. The PCR method we devised had a high sensi tivity and specificity. It appears to give better results than convent ional methods and is very easy and fast, requiring only eight hours to detect thermotolerant Campylobacter from poultry meat. In contrast, c onventional methods require almost 4 days.